Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Garlic Fried Rice with Chicken
This is our take on the Filipino dish known as sinangag, a stir-fried rice chock-full of crisp, toasted garlic. Sliced garlic is browned slowly, creating golden garlic chips to mix into the rice at the end, along with a flavorful oil that infuses the entire dish. Sinangag typically is served as a side, but we add chicken to transform it into a main. For best texture, use cooked rice that’s been refrigerated until firm. To make enough rice for this recipe, in a large saucepan, combine 2 cups water and 1½ cups jasmine rice (or regular long-grain white rice), rinsed and drained. Bring to a simmer over medium-high, then reduce to low, cover and cook for 15 to 18 minutes. Let stand, covered, for 10 minutes, then transfer to a wide, shallow bowl. Cool to room temperature, then cover and refrigerate until well chilled.
4
Servings
35 minutes
Ingredients
-
8
ounces boneless, skinless chicken thighs, trimmed and cut into ½- to ¾-inch pieces
-
2
tablespoons soy sauce, divided
Directions
-
01In a medium bowl, stir together the chicken, 1 tablespoon soy sauce, the sugar and ¼ teaspoon salt. In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon oil until shimmering. Add the chicken in an even layer and cook without stirring until browned on the bottom, 2 to 3 minutes. Stir the chicken, then cook, stirring occasionally, until well browned all over and cooked through, another 2 to 3 minutes. Transfer the chicken to a plate; set aside.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINT